1 pound of fusilli pasta noodle,
2 sausages, sliced,
1 head of broccoli,
3 roma tomatoes, chopped,
1 bell pepper, sliced,
4 tablespoons tomato paste,
2 garlic cloves, chopped,
1 medium onion, chopped,
salt and pepper to taste,
4 tablespoons extra virgin olive oil.
Recipe: Boil the fusilli according to your taste, or according to package instructions. In the meantime, heat the olive oil in a large heavy pan, and saute the garlic and onion for about 3 minutes. Add the sausage and sliced pepper, and saute for 5 minutes more. Add the diced roma tomato, tomato paste, and some of the water from the boiling fusilli, and stir well. Reduce the heat and let the sauce simmer for 5 minutes more. Season the sauce to taste. Wash and cut the broccoli to individual trees. Add them in the water with the fusilli for the last 5 minutes of boiling. The broccoli will usually stay on top, so just before you are ready to strain the boiled fusilli, remove the broccoli using thongs, and add them in the pan with the sauce. Return the strained fusilli in the saucepan and pour the sauce over them.
Put the heat on again for a couple of minutes more, while stirring the pasta, in order to coat the noodles nicely with the sauce. Remove the fusilli pasta from heat and serve.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.